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Raw Material Characteristics Affect Enzymatic Browning of Pre-peeled Potato Tubers
Raw Material Characteristics Affect Enzymatic Browning of Pre-peeled Potato Tubers
Detailed Information
- 자료유형
- 기사
- ISSN
- 02536498
- 저자명
- Jin-Cheol Jeong
- 서명/저자
- Raw Material Characteristics Affect Enzymatic Browning of Pre-peeled Potato Tubers / Jin-Cheol Jeong , Hyun-Choong Ok,On-Sook Hur,Chung Guk Kim,Chun-Soo Park,Sung-Yeol Kim 공저
- 발행사항
- 서울 : 한국원예학회, 2005.
- 형태사항
- pp. 246-249
- 주기사항
- 참고문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60234261
MARC
008191007s2005 ulk aa kor■022 ▼a02536498
■1001 ▼aJin-Cheol Jeong
■24510▼aRaw Material Characteristics Affect Enzymatic Browning of Pre-peeled Potato Tubers▼dJin-Cheol Jeong▼eHyun-Choong Ok,On-Sook Hur,Chung Guk Kim,Chun-Soo Park,Sung-Yeol Kim 공저
■260 ▼a서울▼b한국원예학회▼c2005.
■300 ▼app. 246-249
■500 ▼a참고문헌 수록
■7001 ▼aHyun-Choong Ok,On-Sook Hur,Chung Guk Kim,Chun-Soo Park,Sung-Yeol Kim
■773 ▼tHorticulture, Environment, and Biotechnology (한국원예학회)▼g제46권 제4호 (2005년 8월)▼d2005, 08
■856 ▼uhttp://www.horticulture.or.kr
■SIS ▼aS018476▼b60057854▼h8▼s2▼fP
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